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This easy appetizer is ready in under 30 minutes and is full of flavor. Not too spicy, not too sweet, and absolutely delicious, this Mexican Street Corn Dip is a crowd-pleaser!
Elote, commonly called Mexican street corn, is bursting with flavor and spice. It’s simple yet delicious combination of boiled or grilled corn on the cob covered in chili powder, cotija cheese, lime juice, and mayonnaise has made it a favorite among families who enjoy its unique taste.
Since I love traditional Elote, I decided I should make a few spins on the classic. You all love my Mexican Street Corn Soup, so I thought you would also enjoy a simple appetizer. Plus, you serve it with tortilla chips…and who can resist an appetizer with chips?! I know I can’t….after making his I had to put the chips away and a handful of carrots!
What is the history of Mexican Street Corn?
Mexican street corn is a classic dish that packs a flavorful punch. It’s a favorite among foodies, and you can find it at festivals, restaurants, and street corners across Mexico and the United States.
The traditional Mexican Street Corn Elote recipe was developed in Mexico in the 1950s as a way of making use of leftover corn from the harvest season. Cooks would mix sweet corn with mayonnaise or cream cheese as well as spices like chili powder and cotija cheese for a unique flavor combination. The result: A savory-sweet combo that everyone loves!
Mexican street food favorite is a delicious snack that can be eaten any time of day as a snack, side dish or appetizer. It’s also delicious as a dip 😉
Mexican Street Corn Dip Key Ingredients
- Cotija cheese
- Sour cream
- Hot sauce
To make Mexican Street Corn Dip you simply mix together all those amazing ingredients and enjoy. Using roasted corn will enhance the flavor, but if you don’t have the time or if fresh corn isn’t in season, you can use frozen or canned corn as a substitute…Just add some extra salt 😉
Do you serve Mexican Street Corn Dip hot or cold?
Either! It’s delicious either way.
Is there a substitute for cojita cheese?
It is the best option, but if you can’t find it (I had a hard time!) you can use queso fresco or a fresh Parmesan cheese.
What do you serve with Mexican Street Corn Dip?
Tortillas chips are my favorite, but fresh vegetables are yummy as well.
Alright, let’s make some dip shall we? Oh wait! Before we do that, be sure to check out my Mexican Street Corn Soup – equally as delicious!
Ok, now let’s make that appetizer!
Mexican Street Corn Dip
- 6 ears of corn
- 1 jalapeno diced
- 1 cup low fat mayonnaise
- ½ cup light sour cream
- ¼ cup cotija cheese plus more for garnish (optional)
- 2 tbsp hot sauce I used Cholula
- ½ tsp chili powder
- ½ tsp ground cumin
- ¼ tsp paprika
- ½ tsp garlic powder
- Juice from 1 lime
- Cilantro for garnish optional
- Roast or grill the corn. GRILLING DIRECTIONS: Roast the corn, still in the husks, over medium high heat, until the husks are well-charred, about 5 minutes. OVEN DIRECTIONS: Roast the corn, still in the husks, in a 350°F oven for 30 minutes.
- In a medium bowl mix together; mayonnaise, sour cream, hot sauce, seasonings, lime juice, and cotija cheese.
- Once the corn to roasted and cooled, cut the corn off the cob.
- Add the corn kernels and dices jalapeno to the mayo/sour cream mixture.
- Garnish with extra cotija cheese and chopped cilantro (optional).
- Serve with chips or veggies.